Steps
1.Combine cream cheese and goat cheese in microwave-safe bowl; microwave on HIGH 30-45 seconds or until softened. Stir cheese to blend, then stir in salsa. Refrigerate 10 minutes or until chilled.
2.Cut baguette into 24 (1/2-inch-thick) slices. (Bread may be toasted, if desired.)
3.Chop shrimp. Spread cheese over bread and top with shrimp. Serve.

Steps
1.Preheat oven to 400°F. Coat baking sheet with spray. Unroll dough; divide dough into triangles, then cut each triangle into 3 even, long strips (24 pieces total).
2.Remove meatballs from sauce (reserve sauce). Cut meatballs into quarters; cut cheese into 24 small pieces and cut basil in half.
3.Place one piece each of meatball, cheese, and basil at one end of dough; roll up and place on baking sheet. Repeat.
4.Coat bundles with spray. Bake 10-12 minutes or until golden. Microwave reserved sauce on HIGH for 2 minutes or until hot. Serve sauce on the side for dipping.

Steps
1.Preheat oven to 400°F. Line baking sheet with foil. Shred pork if needed. Combine pork (including onions), chili sauce, green onions, and sesame seeds.
2.Place won ton skins, like a diamond, on work surface; brush with egg. Place about 2 tablespoons pork mixture on each won ton, down through the middle, from one corner to the opposite corner. Repeat for all won ton skins.
3.Bring up the other two corners (opposite sides), pinching to seal together, and place on baking sheet.
4.Coat won tons with spray; bake 10-12 minutes or until golden. Let stand 5 minutes to cool. Serve with extra chili sauce for dipping.